Description

This Chocolate Chip Pound Cake features a delightful blend of creamy butter and cheese, perfectly mixed with sweet chocolate chips. It’s an easy-to-make, mouthwatering dessert that brings comfort and joy with every slice, ideal for gatherings or a special treat.

Ingredients

Scale

2 ⅔ cups all-purpose flour
¼ teaspoon baking soda
1 cup butter, softened
1 cup cream cheese, softened
2 ⅔ cups granulated sugar
1 teaspoon salt
6 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup mini chocolate chips
2 cups powdered sugar, sifted
2-4 tablespoons whole milk
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 300°F (150°C). Generously butter and flour a 15-cup Bundt pan, shaking out any excess flour.
In a medium bowl, whisk together the flour and baking soda. Set this mixture aside.
In a stand mixer bowl, cream the butter, cream cheese, sugar, and salt on medium-high speed for 5 minutes until the mixture is pale and fluffy.
Lower the speed and beat in the eggs one by one, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Reduce to low speed and add the flour mixture in three portions, mixing just until combined.
Gently fold in the chocolate chips, then evenly spread the batter into the prepared pan.

Notes

Ensure all ingredients are at room temperature for the best mixing results.
For a sweeter finish, glaze with a mixture of powdered sugar and milk after the cake cools.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 360mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 5g
Cholesterol: 105mg